Different, but both delicious. Lovely nibbles. Makes 16.
- 400g pork sausage meat (or sausages squeezed out of its skins)
- 320g puff pastry sheet
- 1 tbsp wholegrain mustard
- 3 tbsp onion marmalade
- Handful dried breadcrumbs
- Large handful of fresh herbs, finely chopped (sage, parsley, chives, savoury)
- 1 clove garlic, grated
- Black pepper
- 1 egg, beaten
- 1 tbsp mustard seeds, cracked a little with a pestle and mortar (or 1 tbsp kalonji/black onion seeds)
- 1 tbsp pul biber (or ½ tbsp paprika)
- Pre-heat the oven to 190C fan (210C)
- Take the pastry out of the fridge 15 mins before you’re ready to make the sausage rolls
- Divide the sausage meat in half into 2 bowls
- Into one half, mix the wholegrain mustard, onion marmalade and dried breadcrumbs
- And into the other, mix the chopped herbs, garlic and a good grind of black pepper
- Mix well until the ingredients are completely combined
- Unroll the pastry and cut it lengthways down the middle into 2 strips
- Form each sausage mixture into a long thin cylinder the length of the pastry strip and place one down the middle of each strip
- Along the long edge, tightly roll the pastry over the sausage meat and then keep rolling until the sausage is enclosed and the edge is underneath
- Repeat with the other roll
- Brush the top with egg. Onto the onion and mustard rolls sprinkle the mustard seeds or kalonji, and on the herb and garlic rolls sprinkle the pul biber or paprika
- Wet a sharp knife with a little water and cut the sausage rolls into 8 equal-sized pieces. If the knife starts to stick, just wet it again
- Lift the little rolls onto a lined baking tray and pop into the oven
- Bake for 20 mins until golden brown and cooked through
- Lift the sausage rolls off the tray onto a rack to cool before scoffing enthusiastically
Sophie cooks 